Foxtail Millet Chicken Biriyani

  • 6 PeopleServes
  • 40 MinPrep Time
  • 45 MinCooking
  • mediumDifficulty
  • Cuisine : Indian
  • Category : Foxtail Millet

Ingredients

Step by Step method

  • Preparation Method:

  • 1. Take oil in a thick-bottomed pan and add half of the chopped onion. Stir fry until the onion turns golden brown.

  • 2. Once the onion is fried completely (golden brown), remove it from oil and keep it aside on a plate. Add sugar and biryani masala to it and prepare a dry mixture.

  • 3. Clean and wash chicken chunks well and drain the water completely.

  • 4. Now, add ginger-garlic paste (30 gm), turmeric powder, red chilli powder, garam masala powder, 1 tsp oil, chicken masala powder (1 tsp), coriander powder (1 tsp), salt, and curd to the chicken.

  • 5. Mix all the ingredients very well with the chicken.

  • 6. Cover and set it aside for 30 to 40 minutes.

  • 7. Heat refined oil in a large, heavy-based deep pan over medium flame.

  • 8. Once the oil turns hot, then reduce the flame slightly.

  • 9. At first, fry the potato until it turns golden brown. Keep it aside.

  • 10. Add cardamom, cloves, green chilli, bay leaf, cinnamon, and black pepper in oil, and sauté for 1 minute.

  • 11. Add onion and roast until the onion turns golden brown.

  • 12. Add ginger-garlic paste and fry on a low flame.

  • 13. Add chili powder, salt, and sauté.

  • 14. Add green chilli and chicken masala to it.

  • 15. Add the marinated chicken and cook it on a low flame.

  • 16. Add potato, the required amount of water, and cover the pan with a plate, cook it well.

  • 17. Add garam masala powder and cook it for another 4-5 minutes and keep aside.

  • 18. Take a utensil and boil water with black pepper and salt.

  • 19. Wash foxtail millet rice, add it to boiling water and boil until 3/4th is done.

  • 20. Drain excess water and set aside.

  • 21. Take a thick-bottomed utensil and add some oil to it. Put layers of boiled millet rice, then add biryani masala onion mixture, coriander leaf, and mint leaf to it and lastly put a layer of chicken curry in it. (Follow this process twice or thrice, which depends on your layer size).

  • 22. Again, keep the utensil on a low flame, cover the utensil with a plate and cook until the millet rice is cooked well.

  • 23. After completion of cooking, serve with raita.

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